Raw Dessert Recipe: Cranberry Pecan Torte

by Susan on December 8, 2010

I love teaching. It gives me a chance to see and interact with people as they are experiencing raw food recipes. I love the energy and the exchange of ideas.

Last night I taught a class at Lakewinds Natural Foods on Desserts. I wanted to create a class that would teach people the basics so they could branch off and use what they learned to make their own recipes! We started with a cashew cream. I showed them how to turn that into a chia seed pudding, and then cashew whipping cream. From there, we made a basic nut crust that when combined with the cashew whipped cream and filling ingredients, became a Cranberry Pecan Tart! Topped off with a great chocolate ganache, the class was thrilled to learn these basics that they can use in their raw food kitchens.

Wanting a fun and festive recipe, I came up with the idea for the tart while planning the class. What could be more festive than cranberries during the holidays? Tarts are simple and beautiful. You will be amazed at how easy this is to throw together, and how much your family and friends will love it!

Cranberry Pecan Torte

Makes 1- 10” Torte

Chocolate Crust:

  • 2 cups almonds* finely ground
  • 1/4 cup cacao powder
  • 1/4 cup coconut oil, melted

Mix together almonds, cacao and coconut oil. Pat in tart shell.

*I used almonds that had been presoaked and dried in the dehydrator.

Filling :

  • 2 cups cashews, soaked
  • 1 1/2 cup filtered water
  • 1 1/2 cup coconut oil, melted
  • 1/2 cup agave nectar
  • 1 cup fresh cranberries, chopped
  • 3/4 cup pecans, chopped

1. In high speed blender, combine cashews and water. Blend until smooth.

2. Blend in coconut oil and agave nectar.

3. Remove to bowl and stir in cranberries and pecans.

4. Pour into crust. Refrigerate until set. This will take several hours, you may want to make this the night before.

Top with ganache.


  • 1/2 cup cacao powder
  • 1/2 cup agave
  • 1/4 cup coconut oil, melted

1. Whisk all ingredients together.

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{ 53 comments… read them below or add one }

Nathalie November 9, 2013 at 4:21 am

Hii Susan,

I’m planning to make this tart for tomorrow’s family lunch. I just have one question: Once i’ m done with the filling and i refrigerate it when should i pour on it the ganache? Is it directly or once it’s strong enough?

Susan November 9, 2013 at 12:24 pm

I put it on right away. That way it will meld together. Cheers!

Helen December 4, 2013 at 11:33 pm

Hi there, would walnuts be a suitable substitute for cashews in this recipe? Hubby can’t have cashews. Thanks!

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